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Best One-Pot Creamy Vegetable Soup Recipe (Easy, Step-by-Step)

Make One-Pot Creamy Vegetable Soup with pantry staples, clear cues, and flexible swaps.
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Servings: 6
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil or butter
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 3 carrots diced
  • 2 celery stalks diced
  • 2 medium potatoes peeled and cubed
  • 1 zucchini diced
  • 1 red bell pepper diced
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 cup broccoli florets
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon paprika
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream or half-and-half can sub coconut milk for vegan
  • 2 tablespoons all-purpose flour optional, for thickening
  • 1/2 cup grated Parmesan cheese optional, for serving
  • Fresh parsley for garnish

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes, until softened.
  2. Stir in garlic, potatoes, zucchini, bell pepper, and corn. Cook for another 5 minutes.
  3. Pour in vegetable broth. Add thyme, basil, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer 20 minutes, until vegetables are tender.
  4. In a small bowl, whisk flour with 2 tablespoons of cream to make a slurry (optional, for a thicker soup). Stir into the pot.
  5. Reduce heat to low, stir in cream, and simmer another 5 minutes. Add broccoli florets and cook just until tender, about 3–4 minutes.
  6. Taste and adjust seasoning. Serve hot, garnished with parsley and Parmesan if desired.

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